From you comments, it appears you are doing things fine in raising your mash to your sparge temperature and then begin lautering. Using a "mash out temperature" is designed to raise your mash to a temperature to eliminate all enzymatic activity and thus setting an end point for the fermentable content (sugar, soluble nitrogen, etc) of your wort. This temperature is about 168 - 170 degrees F. Some brewers let the mash sit at this temperature for say about 10 minutes, others just heat to that temperature and then begin lautering with sparge water at the same temperature. Either way, it will be fine.
Dr Malt